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Marc Cohen has found his ideal place in this diminutive 25-seat bistro. Plates are seasonal and show thoughtful restraint, so that main proteins never eclipse their supporting cast (think wild shrimp with a salad of fermented squash, orange and celery, or Arctic char served with curried mussels and sauerkraut). Choice of tasting menu (small or large) or à la carte.

Photography by Rachel Cheng

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